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Peach Prosciutto Flatbread

Toasted flatbread with a combination of sweet from the peaches and basil and salty from prosciutto and goat cheese. A great quick and easy meal perfect for busy weeknights or lunch.
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Prep Time 10 minutes
Servings: 1
Course: Main Course
Ingredients Method

Ingredients
  

  • 2 mini naan , (I used Stonefire's mini naan)
  • 1 tsp olive oil , divided
  • 1/2 tsp garlic powder , divided
  • 8 thin slices red onion , divided
  • 2 slices prosciutto, cut into thin strips , divided
  • 1/2 fresh peach, thinly sliced , divided
  • 2 oz goat cheese , divided
  • 4 leaves fresh basil, cut into ribbons , divided

Method
 

  1. Preheat oven to 400 degrees F.
  2. Place both mini naan on a baking sheet (either thawed or frozen).
  3. Top each naan with 1/2 tsp of olive oil along with 1/4 tsp garlic powder.
  4. Arrange toppings as desired starting with red onion and prosciutto, then peach slices.
  5. Using a 1/4 tsp, add 6 balls of goat cheese on each naan.
  6. Cook flatbreads in oven for 6-8 minutes or until naan is golden brown around the edges.
  7. When flatbreads are done, add fresh basil ribbons on top and cut each flatbread into 4 pieces. Serve warm and enjoy!